Chickpea and Spinach Salad with Cumin Dressing - Ellie Krieger

Ingredients

• One 15.5-ounce cans chickpeas, preferably low-sodium, drained and rinsed
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 cup diced red onion
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon finely grated lemon zest
• 3/4 teaspoon ground cumin
• Pinch of cayenne pepper
• Salt and freshly ground black pepper to taste
• 3 tablespoons plain nonfat yogurt
• 1 tablespoons orange juice
• 1/4 teaspoon finely grated orange zest
• 1/4 teaspoon honey
• 2 ounces baby spinach leaves (about 2 cups lightly packed)
• 1 tablespoon coarsely chopped fresh mint